Crispy Chicken Naan Sandwich

I’m on a roll with Naan flatbread at the moment. Since we picked up a large pack, I wanted to use them before they expired. I also wanted to experiment making different things with them. So far, I have posted my Naan Breakfast Sandwich and Naan Pizza. Now I’m going to share another delicious sandwich made with a tasty savory and simple two ingredient Aioli. This Aioli takes this Crispy Chicken Naan Sandwich over the top!

I have made this sandwich all week long, it’s that good. Paul now has an addiction problem. Not that that’s a bad thing, mind you, it’s just the perfect balance of a hot crispy chicken breast laid on an Aioli slathered Naan, topped with dill pickles and a pile of fresh spinach then covered with another Aioli slathered Naan. Oh My, I’m slobbering just typing that!

Crispy Chicken Naan Sandwich

The first thing I do is pound the chicken breast thin with my trusted meat mallet, otherwise you end up with this big ball of meat that doesn’t cover the bread and is too hard to bite into.

I find it easiest to use some kind of heavy duty baggie, plus it contains the chicken in one place and doesn’t make such a mess. Quart size is what I have here. Doesn’t matter if it’s a zip top or not since you’re not going to zip it close. You need for some air to be able to escape as you’re pounding them thin. But, it does need to be a somewhat heavy duty plastic bag.

Even though I don’t zip the baggie closed, I do hold one hand over the opening so the chicken doesn’t shoot out as you’re knocking the fibers to smithereens. Start out somewhat easy to get a feel of how tight the muscle is, then pound it to about an even 1/4 inch thickness using the smooth face of the meat mallet.

A note about meat mallets. These are also known as a meat tenderizer. They look like a hammer (see picture above) and one face of the mallet is smooth while the other face has rows of pyramid shape tenderizers. For meats like chicken, use the smooth side. For tougher meats that have stronger fibers, such as beef and pork, use the face with the pyramid shape tenderizers.

Then I set up a workstation for dipping and breading the chicken.

On the left, is mixture of all-purpose flour, panko, salt and pepper. Since I’m using an Aioli that is going to be the star flavor in the sandwich, I didn’t add any other spices to the mixture. If you’d like to add a little more punch, throw in some garlic powder, dried herbs and cayenne pepper. Oh so yummy!

On the right I have the eggs beaten well with a fork.

With my handy dandy tongs, I carefully handle the thin chicken breast and dip it into the beaten eggs making sure to cover the chicken well, then let the excess egg drip off.

Lay the chicken breast into the panko mixture and coat both sides well.

Add about 1/2″ of vegetable oil to a large hot skillet over medium-high heat. Lay the chicken breast in the hot oil and fry for 3 minutes on each side until they are golden brown and the juices run clear.

Note: You do want the oil hot before you place the chicken in it. To test the oil, drop a wee bit of the egg into the oil and if it sizzles and bubbles all over the place, then it’s ready for the chicken.

After about 3 minutes you’ll notice the bottom edges turning a nice brown. With those handy dandy tongs, carefully flip over the chicken breast to brown the other side for 3 minutes.

Then drain it on a plate lined with a couple of layers of paper towels to absorb the excess grease.

Then it’s time to assemble the sandwich!

Toast a Naan flatbread. On a cutting board, cut it in half and slather the two ingredient Sriracha Aioli on both sides. (click on this link for the super easy Sriracha Aioli recipe) Lay the hot crispy chicken breast on one side with a few of your favorite sliced pickles. I use a dill on ours.

Then stack a bunch of fresh spinach on top.

Top with the other half of the Naan flatbread and you have one delicious hearty hot savory sandwich!

In a flat casserole style dish, combine the panko, all purpose flour, salt and pepper.

In another flat casserole style dish, beat the eggs well with a fork.

With tongs, carefully handle the thin chicken breast and dip it into the beaten eggs making sure to cover the chicken well, then let the excess egg drip off.

Lay the chicken breast into the panko mixture and coat both sides.

Add about 1/2" of vegetable oil to a large hot skillet over medium-high heat. Lay the chicken breast in the hot oil and fry for 3 minutes on each side until they are golden brown and the juices run clear.

Drain the chicken on a plate lined with a couple of layers of paper towels to absorb the excess grease.

For the sandwich: Toast a Naan flatbread. On a cutting board, cut it in half and slather the Sriracha Aioli on both pieces. Lay the hot crispy chicken breast on one of the halves along with a few of your favorite sliced pickles and a pile of fresh spinach.

Top with the other half of the Naan flatbread and you have one delicious hearty hot savory sandwich!

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